BenGunn on Nostr: I'm a sushi chef - I do the very least to the food, I just secure the absolute best ...

I'm a sushi chef - I do the very least to the food, I just secure the absolute best inputs, and show them as they should be.

Welsh oak, slow growth, air dried for 2 years.

1800mm x 1100mm x 50mm

live edges,

sanded to 300 grit, oiled in Danish.

Proof of work, all killer, no filler